Lamb Selection Box
A selection of our Lamb products
- Our best flavoursome, grass-fed UK lamb
- Matured for a minimum of 10 days to bring out its full taste and succulence
Price per kg:
- 1 Lamb Rack, French trimmed, 440g
- Lamb Mince, 440g
- 4 Lamb burgers, in pack of 4, 240g per pack
- 2 Barnsley Lamb Chops, 220g each
- 4 Lamb Fore shanks, in packs of 2, 400g per pack
Perfect lamb for everyone
Preheat oven to 250°C / Fan 230°C / Gas 9 and a frying or griddle pan.
Once hot, add a little oil to the pan.
Sear the meat for 4-5 minutes.
Place your meat uncovered on a rack in a roasting tin, and put into the preheated oven.
Cook to your liking following the recommended times.
Medium: 10-12 minutes
Well Done: 14-16 minutes
Remove from the pan, cover with foil and leave to rest in a warm place for 10 minutes.
Allow the mince to come to room temperature prior to cooking.
Remove all packaging.
Preheat a wide, heavy bottomed pan over a high heat and add 5ml (1 tsp.) of oil.
Add minced lamb and brown all over for 6 - 9 minutes per 440g.
Then use as per your favourite recipe.
Ensure the minced lamb is piping hot throughout before serving.
For best results, use a wide heavy bottomed pan to allow the minced steak to spread out and brown in a thin layer.
Break up the minced steak with a wooden spoon before or during cooking to release the meaty flavour!
About 20 minutes before cooking, remove the burgers from the packaging and allow them to come to room temperature.
Preheat a heavy frying pan, ridged griddle pan, grill or BBQ to a medium-high temperature.
Brush each side of the burger with a little oil.
Cook the burgers for 2-2½ minutes per side, turning only once.
Don't press down while cooking as this can dry them out.
Place the burgers on a rack, cover loosely with foil and leave to rest for 3-5 minutes before serving.
This product must be cooked thoroughly prior to consumption.
Remove meat from packaging and allow to come to room temperature.
Preheat a large frying pan.
Brush oil directly onto the sliced and season with salt and pepper.
Cook on a medium heat for 4-5 minutes on each side.
Remove from the pan, place on a rack, cover with foil and allow to rest for 5 minutes before serving.
Allow the meat to react room temperature.
Pre-heat the oven to 140°C / 275-325°F / Gas 1-3.
Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until nicely browned all over.
Then take out the meat and sear any vegetable in this pan, add stock/wine and place the meat back in the pan, ensuring the liquid covers at least a 1/3 to 1/2 of the meat and bring gently to the boil on the hob.
Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature.
Check from time to time and top up liquid if needed.
Cooking times vary depending on the cut and your oven but as a rule, try to check casseroles after an hour and regular intervals after.
The easiest way to check joints is to use a meat folk, inserting it into thickest part.
Lamb Rack, French trimmed
Classic Lamb Burgers
Barnsley Lamb Chops
Lamb Fore Shanks